I adore oatmeal and ran out so reached for my neglected bag of quinoa flakes, buried at the back of the pantry, and and created a breakfast masterpiece. 😂
Carrot cake quinoa flake porridge (serves 2)
ingredients
2 cups plant based milk (I am loving the extra protein and texture of Ripple pea milk right now)
1 cup quinoa flakes
1 carrot, grated
1 Tbsp shredded unsweetened coconut
2 Tbsp golden raisins
1/4 cup walnuts, broken up
1 Tbsp maple syrup
1 tsp each cinnamon and turmeric
1/2 tsp grated nutmeg
1/2 tsp vanilla extract
pinch of salt
Bring the milk to a simmer, add your quinoa flakes and reduce heat. Stir until combined and let simmer for one minute then turn off heat and cover for a minute to set. Add the spices, vanilla, maple and raisins first, let sit a minute covered, add your carrots, walnuts, and coconut. Stir to combine. Add vegan margarine and more milk to top it once it’s bowled up. Enjoy!
